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11/14/18

Good thing about being single and childless when you are sick is that you don't have to take care of anyone other than yourself. Ok, I do have to take care of my plants...Not so good thing about being single and sick: you are the only one who will take care of you.I've been with a cold (oy) for about a week and was SO happy that I had a mix of maztzo ball soup in my pantry (aka a kitchen cabinet). I supplemented the mix with a few extra ingredients and had soup for days!1) Add a healthy amount of turmeric to the broth and a sliced jalapeno2) In the last 10 minutes of the cooking process add sliced carrots and broccoli rabe and defrosted (or fresh) rotisserie chicken3) Garnish with parsleyThis was so good, I even had leftovers for breakfast.Here's to feeling healthy soon!

11/8/18

Cooking for a crowd? Chili and Cornbread is your answer for easy entertainment. I had a few friends come over last Sunday for an arts & crafts lesson and wanted to serve something filling, delicious, but without having to spend hours in the kitchen.Chili and cornbread is a great idea because you can make chili a day in advance and use a cornbread mix!Easy Entertainment: Chili & Cornbreadfor the chili2 teaspoons olive oil1 large onion, diced3 celery ribs, peeled and diced2 green peppers, diced2 pounds ground beefto taste: chili powder, coriander powder, cayenne pepper, smoked bourbon paprika, salt & pepper4 cups pinto beans {I cooked mine in a pressure cooker, but you can use 2 cans of beans}4 cups black beans {I cooked mine in a pressure cooker, but you can use 2 cans of beans}2 cups chickpeas {I cooked mine in a pressure cooker, but you can use 1 can of beans}1 can corn2 cans diced tomatoesfor the cornbread1 tablespoon butter1 box of Jiffy cornbread mix1 egg1/3 cup milk1 cup corn (defrosted or fresh or canned)1 jalapeno, sliced1) Heat a large heavy bottomed Le Creuset or an equivalent on medium heat. Add oil and allow to heat.2) Add onion, celery, and peppers and saute for about 10 minutes.3) Add the spices and saute for another few minutes.4) Add ground beef and saute until the meat is no longer pink.5) Add all the beans, corn, and tomatoes. Bring to a boil, lower the heat and simmer covered for a few hours.6) Make the cornbread as you normally would, but add corn into the mixture and top with jalapenos before baking. I made mine in a cast iron skillet that I preheated in the oven and then let the butter melt inside before adding the batter.Now let's talk about toppings: I provided cheese, scallions, and sour cream. My friend Sarah brought avocados and salsa. Colleen and Allison brought wine and dessert, and Ming brought canvases and paints for us to use for the art project.What's your idea of easy entertainment?

11/6/18

Thanksgiving is a few weeks away and maybe you've already started planning your menu, or maybe just like me you have a few butternut squashes sitting around and are looking for a fun recipe to make with them.Either way, the Radicchio & Roasted Squash Salad from Julia Turshen's Now & Again Cookbook is a great way to use your butternut squash. My friends at OXO sent me a copy of Julia's book and a few kitchen tools. The book is divided into seasons and presents menus and recipes based on special occasions for each. If you, like me, love leftovers, Julia provides plenty of ideas for those too. If you've read my blog, you know I love oxo tools. One of my favorites is the angled measuring cup. I had the 2 cup capacity cup and am happy to add the mini one to my collection (see the photo below). I used the cup to measure 4 tablespoons of vinegar for the dressing in the recipe, which equals 1/4 cup.I have many peelers, but this new one from oxo has a great grip, is light weight, has a swivel blade, and had no trouble peeling the tough skin of the butternut squash. I gave my old peeler to a friend!Finally, I added fresh parsley to the salad and used oxo's Greensaver Herb Keeper to store the leftover parsley in my fridge. I love that the container is tall and doesn't take up too much space and allows the air to circulate around the herbs which makes them live longer: less money in the garbage!

And now the recipe!

Reprinted from Now
& Again by
Julia Turshen with
permission by Chronicle
Books, 2018

Radicchio + Roasted
Squash Salad

SERVES 12

This salad is
especially great for
the holiday not
only for its
wonderful fall flavors
but also because
it’s hearty and
can sit on
a buffet table
for hours without
losing any integrity
or flavor. In
fact, you can
mix the whole
thing up to
a day before,
refrigerate it, and
then bring it
to room temperature
before serving.

If you can
find delicata squash,
try it (just
seed it, no
need to peel it).
Note that if
you can’t find
squash (or if
you dislike it),
sweet potatoes make an excellent
substitute.

Position one rack in
the center of
your oven and
a second rack
in the top
third and preheat
to 400°F [200°C].
Line two sheet
pans with parchment
paper.

Divide the squash
evenly between the
prepared pans, then
drizzle each pan
with 2 Tbsp
of the olive
oil and season
generously with salt
and pepper. Use
your hands to
toss everything.

Roast the squash,
stirring once or
twice along the
way and switching
the pans between
the racks and rotating them
back to front
halfway through the
roasting, until softened
and browned, about
30 minutes.

Set the squash
aside to cool
down a bit.

In a large
bowl, whisk together
the mustard, honey,
vinegar, and garlic.
While whisking constantly,
slowly drizzle in
the remaining ½
cup [120 ml]
olive oil to
make a dressing.

Season to taste
with salt and pepper. Add
the reserved squash
and the radicchio
to the bowl
and use your hands to combine everything
gently (messy, but
fun).

Transfer the salad
to a serving
platter and serve
immediately (or within
a few hours;
it holds well
at room temperature).

It’s Me Again

SQUASH GRILLED CHEESE

Make delicious vegetarian
sandwiches by spreading
mayonnaise on both
sides of two slices of
bread, top with
your favorite melting
cheese (such as
Cheddar or Muenster),
and add a large handful
of leftover radicchio
and squash salad.

Close the sandwich
and cook in
a skillet until browned
on both sides and the
cheese is melted,
about 1½ minutes
per side (the
mayonnaise will help
the exterior brown).

Serve with mustard
and pickles. See the cover
of the book
if you need
any convincing!

This was such an easy recipe to make. I poured the dressing into the oxo squeeze bottle and drizzled it over the salad. That way you can easily store extra dressing in the refrigerator.I had this salad for breakfast a few days and as part of dinner another night. I added fresh cucumbers and dried cherries to my leftovers!

Thanks oxo for sending me the book and the tools! As always, opinions are my own. I was not paid for this post.

10/30/18

Rotisserie Chicken Enchilada Casserole is a great dish to make and freeze to have for meals after you come back from a vacation. That's exactly what I did before I flew out to Charleston to meet my twin and our two friends.Of course you can make regular enchiladas by rolling the tortillas, but layering them in a casserole saves time. I used a rotisserie chicken breast, but you can use ground beef or even crumbled tofu. This dish turned out pretty well, but lacked in texture. I think adding corn and/or sauteed onions and peppers would have improved it.Rotisserie Chicken Enchilada CasseroleThis is not an exact recipe ;)19 ounce can enchilada sauce8-10 corn tortillas14.5 ounce can of refried beans2 cups shredded rotisserie chicken breasts2-3 cups shredded cheesefresh parsley, choppedpickled banana peppers1) Preheat the oven to 350F.2) In a small baking dish pour a bit of the sauce. Then layer tortillas/refried beans/chicken/cheese/sauce.3) Repeat to make 3 layers ending with the cheese and enchilada sauce.4) Bake the casserole for 30 to 40 minutes and serve topped with parsley and banana peppers.Not pictured: sour cream is a great topping as is salsa, guacamole and a bit of lime juice.To freeze, allow the casserole to cool down completely, cut into pieces and freeze.Thanks Kate and Anna for suggesting this :)

10/24/18

Pureed Cauliflower Soup With Za'atar And Parsley takes minutes to make and can be vegan if that's your preference.A few days ago I turned steamed cauliflower and chicken broth into a super quick soup right in my blender. What made this soup extra special were the toppings!Pureed Cauliflower Soup With Za'atar And ParsleyIngredientssteamed cauliflowerchicken brothsalt & pepper to tastechili oilza'atarchopped parsleyDirections1. Puree cauliflower and chicken broth in a blender. Season with salt and pepper. You want to start with two parts cauliflower and 1 part chicken broth and then add more liquid as needed.2. Heat the soup in a small saucepan and pour into bowls.3. Drizzle the soup with chili oil and top with za'atar and parsley.

10/22/18

Are you looking for a perfect hostess gift? Apricot & Tangerine Zest Biscotti are not only easy to make, but make a perfect hostess gift that can be snacked on immediately or saved for a day after the party. Plus, you can make them a day or two ahead.A few weeks ago I signed up to take Domenica Marchetti's workshop about food preservation on the beautiful Star Bright Farm. This Saturday, I drove to the farm with Domenica the day before the workshop and stayed in the guest house Helen and Mark, the owners of the farm, graciously made available for us. I wanted to bring something as a token of appreciation and decided to make one of Domenica's recipes from Ciao Biscotti (and also bring a bottle of wine). My parents taught me to never ever show up empty-handed.I adapted Domenica's Orange and Pistachio recipe, but used dried apricots instead of pistachios, tangerine zest instead of orange, and almond extract instead of orange extract. This recipe used a new-to-me technique of whipping the egg whites separately, then adding sugar, and only then adding the egg yolks. Instead of packing the biscotti in a tin or a bag, I put them in one of my favorite oxo products: POP container!These were a hit ;)

Apricot & Tangerine Zest BiscottiAdapted from Ciao Biscotti and reprinted with the permission from the authorIngredients1 tablespoon vegetable oil2 cups unbleached all-purpose flour1/2 teaspoon baking powder1/4 teaspoon fine sea salt2 large egggs, separated1 tablespoon honey1 tablespoon olive oil1 teaspoon almond extractzest of 3 tangerines3/4 cups vanilla sugar1 cup diced dried apricotsDirections (I rewrote them in my own words. Domenica's directions are more thorough!)1. Preheat the oven to 350F.2. Oil a large baking sheet.3. Combine the flour, baking powder, and salt in a medium bowl using a whisk.4. In a small bowl, whisk together the egg yolks with honey, olive oil, almond extract and tangerine zest.5. In a large bowl, using a hand mixer, whisk egg whites until foamy. Slowly whisk in the sugar, until the mixture becomes thick, glossy, and sticky.6. Incorporate the egg yolk mixture into the egg white mixture, and then add the flour mixture and the dried apricots. Using a wooden spoon or a sturdy spatula, mix till all the ingredients are combined.7. Separate the dough into two parts and form two logs on the baking sheet approximately 2 1/2 inches wide by 12 inches long.8. Bake the logs for 20 minutes, then gently slide onto a cooling rack using a an offset spatula (I actually used two large fish spatulas) and cool for 20 minutes.9. Lower oven temperature to 300F.10. Slice the logs into 1/2 inch pieces and bake for about 8 minutes on each side.11. Cool biscotti completely before storing in an airtight container.You can use whichever extract you like and mix in other types of dried fruit or nuts or use a combination of all of the above!PS No pumpkins were harmed in the makings of the biscotti ;)

10/15/18

It finally feels like Fall, which means it's soup weather (although for me, almost any weather is soup weather). If you are like me and love split pea soup, you'll want to make my vegan version of SkinnyTaste's Split Pea Soup in a pressure cooker! I added potatoes, because that's what my mom always does, took out the meat, and added a few extra spices.Remember when slightly over two years ago I received a PowerPressureXL to play with in my kitchen? I've loved that pressure cooker and used it often, but a few months ago noticed that the non stick coating started to come off. Luckily, the company has rebranded itself into PowerQuickPot, updated its pressure cooker model and now has a stainless steel insert! I received the new model and tested it out by making the split pea soup.Vegan Split Pea Soup In A Pressure Cooker Adapted From SkinnyTasteIngredients2 teaspoons olive oil2 carrots, peeled and diced1 small onion, diced2 celery ribs, peeled, diced1 large Russet potato, peeled, cubed into 3/4" pieces2 garlic cloves, chopped2 teaspoons salt2 teaspoons curry powder2 teaspoons bourbon smoked paprika1 pound dry green split peas, washed well1 bay leaf6 cups waterchopped parsley for garnishDirections1. Set the PowerQuickPot to a saute setting. Add olive oil, allow to heat slightly, then add carrots, onion, celery and potatoes. Saute for 5 minutes.2. Add the rest of the ingredients, other than parsley, and mix to combine.3. Set the PowerQuickPot to the bean setting. {Note, the bean setting was for 20 minutes. I used a quick release after 15 minutes.}Adjust the seasoning and serve topped with parsley. Keep in mind the soup will thicken as it sits in the fridge.This will be lunch today and tomorrow and the day after!Thanks PowerQuickPot for my new pressure cooker! I'm giving the older version to a friend and sending her a link to a stainless steel insert.Note: I received the PowerQuickPot as a gift. I'm not being paid for this post. All opinions are my own.

10/9/18

Some meals are planned. Others are thrown together in minutes. At least that's how I cook.Yesterday, I had a day off, lunch was put together in minutes from a bunch of random ingredients I had on hand.Quick & Easy: Fried Egg, Sweet Plantains & Avocado1. Defrosted cooked white beans became a white bean dip with a bit of salt, bean cooking liquid, chili powder, and fresh basil.2. Fried egg.3. Frozen and baked plantains from the night before were reheated in the same skillet with the fried egg.4. Cut up tomato and avocado were sprinkled with a bit of salt.5. Everything got a bit of a freshness kick from the lime juice.Quick and easy!

10/2/18

Earlier in September I flew to Burlington, Vermont for a mini solo vacation. I needed a break from DC, and was looking forward to a getaway full of cooler weather, new experiences, great food, and relaxation. I got it all, but the cooler weather.This is a quick recap with some photos and a list of things I did, saw, and ate. Most of these recommendations came from my friends and social media followers, and I am here to return the favor and share them with you.Vermont has been on my list of places to visit for a while, and I finally checked it off! The flight from DC was slightly over an hour and not too expensive. I stayed at an AirBnb close enough to the center of the city and walked to most places. Uber was my other mode of transportation and couldn't have been easier.Food1) Honey Road (pictured above): This was probably my favorite meal by far. I was able to get a table outside around 5 pm and had a hard time deciding which dishes to order, because I wanted all of them! I ended up ordering hummus, whipped feta, lamb meatballs, and a charred octopus. Plus a cocktail. And dessert. I did not regret a single bite.2) Willow's Bagels: perfect late breakfast spot. This place was recommended by a receptionist at the yoga place where I dropped in for a class (which was something I've never done on a vacation: highly recommend). I really liked that the bagels were thin and extra toasted. The smoked salmon and the yellow sliced tomatoes were dreamy!

3) Hen of the Wood: start with an oyster happy hour ($1/each), then move over to the chef's table for dinner, as I did. I loved seeing how the food was being prepared. My favorite dish was the toast with hen of the wood mushrooms, bacon and an egg. Again, I had no trouble getting a seat because I was there on an early side and solo.

4) Misery Loves Company: no photos because it was getting dark when I had dinner at this must restaurant with Carey. It was a great way to end my trip: sharing dishes, wine, and dessert and chatting about food, relationships, travel, etc.Things to doShelburne Farms: I Ubered there from the city and it was beyond worth it. I took the tour of the farm and learned about sustainability, sampled cheese, saw beautiful cows, and had lunch. The tour also included the beautiful inn and garden. So picturesque!

Shelburne Vineyard: a quick Uber ride from the farm, this vineyard is not to miss. Sample the wines, walk around, and enjoy the nature.

Sangha Studio: drop in for a class or two and pay what you can. The studio provides mats and blocks.

Green Mountain Railroad Dinner Train: this was the first time I've ever taken a dinner train. I was nervous about sharing a table with strangers. I then was nervous about NOT sharing a table with strangers and having an entire table to myself, but the beauty outside of the windows, the food (I was surprised at how good it was!), and the grand service, made me happy I took this adventure.

Other mentions: take a tour of Citizen Cider, catch a movie at the Merrill's Roxy Cinema, walk through the farmers market.

9/28/18

Who is ready for the weekend!? I know I am.I wanted to share with you an awesome, super non Kosher, breakfast I made a few weekends ago from the freezer!Weekend Breakfast: Challah French Toast And BaconYou see, earlier this month I made an apple and date studded round challah for Rosh Hashannah and had my friend Sarah over with her son to help me celebrate. I sent Sarah home with a chunk of challah for her husband Nick, and froze the rest after slicing it.In my freezer, I also had individually wrapped slices of bacon. I defrosted both the challah and the bacon overnight, and made breakfast in the morning.For the bacon, I highly recommend you bake it in the oven on a wire rack set into a baking dish. I sprinkled mine with Cajun spice mix and baked at 430F for about 10 minutes on each side.The challah French toast is super easy: eggs whisked with a bit of half and half. Challah slices dunked and cooked for about 3-5 minutes on each side.Have a great weekend!